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Saturday, October 20, 2012

Gingerbread cake made gluten free...


Hi all. I have made the gluten free version of this gingerbread cake recipe several times now, tweaking it as I went, to make sure it was something "ALL" ginger lovers would enjoy before sharing the recipe. This makes a 8x8 inch pan and serves 9 generously. It is light, moist
and filled with flavors that explode in your mouth. It rises high, and fills your home with the scents of holiday spices.

This has been a recipe my family has enjoyed over the years, and it took me awhile to change it into a gluten free version that my whole family will still love and enjoy, gluten free or not. With the weather turning colder and the holidays just weeks away it is a treat you will be proud to serve your guests.

It is quick, and also easy to make. I hope you enjoy, and if you do please leave a comment and share your thoughts.

Gluten free Gingerbread Cake recipe:

Ingredients:

1/2 cup shortening (must use shortening for this recipe)
1/2 cup sugar
3 large eggs
1/2 cup molasses
1 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1teas baking soda
3/4 teas xanthan gum
1 teas ground cinnamon
1 teas ground allspice
1 teas ground ginger
1 cup hot water


Preheat oven to 350 degrees. Grease and flour a  8x8 inch square pan. ( use rice flour )

Beat the shortening until light and fluffy with a electric mixer on medium speed. Gradually add the sugar, beating well.

Add eggs and molasses mixing well.

Combine the flour, spices, baking soda, and xanthan gum. Add flour mixture to the shortening mixture alternating with the hot water, beginning and ending with the flour mixture.

Pour into the prepared pan and bake at 350 degrees for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. ( I used a glass pan and baked for 35 minutes)

Serve warm, or refrigerate cake when it is cool. Reheat leftovers in the microwave when desired for 30 seconds per slice, that is if there are any leftovers!!!.

I hope you enjoy.

Sharon
 

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